Fried Aligot

Ingredients

• 12 lb Dutch Cream potatoes(900g)
• 22 clove garlic(6g)
• 36 tablespoon unsalted butter(85g)
• 41 cup crème fraîche(240g)
• 524 oz Tome Fraîche cheese(680g)
• 62 teaspoon salt(12g)
• 71 teaspoon black pepper(2g)
• 83 eggs(150g)
• 91 cup flour(120g)
• 102 cup breadcrumbs(200g)
• 113 cup oil(660g)

Instructions

1. 1Peel the potatoes and boil them in salted water until fork-tender.
2. 2Drain the potatoes, mash them very finely, and return to the pot over low heat.
3. 3Stir in the minced garlic, unsalted butter, and warmed crème fraîche until smooth.
4. 4Gradually add the grated cheese, stirring constantly until it melts into a stretchy, glossy potato mixture.
5. 5Season with salt and black pepper to taste.
6. 6Transfer the mixture to a container, smooth the surface, and refrigerate for at least 2 hours, or until firm.
7. 7Once chilled, cut the mixture into slabs or sticks.
8. 8Dredge each piece in flour, dip into the beaten eggs, then coat in breadcrumbs. For extra crunch, repeat the egg and breadcrumb coating.
9. 9Heat oil to 350°F (175°C).
10. 10Fry the pieces for 30–60 seconds, or until golden brown and crisp.
11. 11Serve immediately.